Instructions

For the filling:

1. Heat the olive oil in a large skillet over medium heat and saute the garlic for about 1 minute, just long enough for it to get fragrant. Take care not to let it burn.
2. Toss in the chicken, soy sauce, sesame oil and green onions and stir so the chicken is fully coated.
3. Add the water chestnuts, hoisin sauce, oyster sauce, grated ginger and water. Stir and reduce heat to low. Let simmer long enough for it to be heated through and until ready to serve, about 5 minutes. If mixture seems too dry, add water a TB at a time until it has a lightly sauced consistency.

For the noodles: (optional)

1. In a deep fryer, pour oil to the manufacturer’s fill line or about 1 inch if using a skillet, and heat to 350°F.
2. Separate your noodles into small handfuls, pulling the strands apart and breaking into sections about 2 inches long.
3. Toss only a small handful at a time into the hot oil and fry until they expand and are just crispy, not browned. This process happens very fast, between 10 and 20 seconds. Two handfuls are usually enough, or you can fry more for a fun snack the rest of the week.
4. Remove to a paper towel lined plate with a slotted spoon or net strainer and tap lightly to break the noodles apart.

For assembly:

1. Layer the noodles and chicken mixture on the lettuce, wrap and enjoy.